• Skip to main content
  • Skip to primary sidebar
Pass Me Some Tasty
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • All Recipes
    • Browse Recipes
    • Recipe Videos
  • Seasonal Recipes
    • Spring
    • Summer
    • Fall
    • Winter
  • About
    • Meet Shannon
    • Portfolio
    • Resources for Food Bloggers
    • Contact & FAQ
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Blogging Resources
  • Portfolio
  • Contact & FAQs
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home ➞ All Recipes ➞ Snacks

    Favorite Gluten-Free Chocolate Chip Banana Bread

    Published: October 27, 2020 // Updated: October 27, 2020 // by Shannon Emery

    Jump To RecipePrint RecipeThis post may contain affiliate links. Please read my disclosure policy.

    A banana bread loaf sits on a cooling rack.
    A loaf of banana bread in a bread pan sitting on a cutting board.
    A loaf of banana bread is sliced into servings.
    A close-up profile view of a slice of banana bread.

    Moist, soft, and loaded with healthy ingredients! This chocolate chip banana bread is a delicious gluten-free, dairy-free alternative to traditional banana bread. Consider making two loaves because this banana bread is sure to disappear quickly!

    A close-up profile view of a slice of banana bread.


    Stop. And. Stare. At my favorite chocolate chip banana bread. It also just happens to be gluten-free and dairy-free.

    It is SO good friends. So good that my family ate it ALL before I even had a chance to post this recipe. Less than 24 hours and the WHOLE loaf was gone.

    I may have had a part to play in that.

    But be prepared. You may need to make a double batch and hide one loaf for yourself where no one can find it. Just remember to wipe the chocolate off your face before you exit your secret chocolate chip banana bread hiding place.

    A banana bread loaf sits on a cooling rack.

    Why you'll love this recipe

    If you love bananas, you'll looove this recipe. If you hate bananas, you'll looove this recipe.

    I fall into the group that has a DEEP dislike for bananas. The taste. The smell. It prompts a gag reflex (TMI?). You will never see me eating a plain ole banana or blending one into a smoothie. Ewww.

    BUT this banana bread?!?!? It's AMAZING and it will most likely be the only banana laden recipe you will ever see from me on this blog.

    It's like a loaf of bread crossed paths with a cake and a bunch of superfood ingredients and decided to make a baby. This bread has so much healthy goodness in it (bananas, chia seeds, dark chocolate, walnuts, cinnamon, unsweetened applesauce, coconut oil) while still tasting moist and utterly dreamy (even though it has bananas in it 😉).

    It's an awesome, nutritious loaf of yum. Get out your stand mixer and your overly ripe brown spotted bananas and let's get baking!

    Recipe ingredients

    Ingredients for banana bread are spread out on a countertop.
    • Brown rice flour - You can find this in most grocery stores. I often find it in the dedicated gluten-free section. I have also had great results substituting Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in place of the brown rice flour.
    • Coconut sugar - Brown sugar is also a great option that I use regularly in this recipe when I don't have coconut sugar on hand.
    • Walnuts - Pecans, pistachios, or even pumpkin seeds would also be delish! Don't like or can't have nuts? Just leave them out.
    • Applesauce - Did you know that some applesauce contains added refined sugar? Look for applesauce that leaves out the extra sugar.
    • Chocolate chips - I love dark chocolate and I love BIG chocolate chips so I always opt for Ghirardelli 60% Cacao Baking Chips. Use whatever type of chocolate chips you love though!

    Step by step instructions

    Process shots: add eggs and sugar to a mixing bowl; mix until mixture is light in color and thick.

    Step 1: Using a stand mixer, add eggs and sugar.

    Step 2: Mix on high for 7 or 8 minutes until the mixture is thick and light in color. Maybe also wear some earplugs since mixing at high speed for that long can be a little loud. Don't cut the mixing time short though. Creaming the eggs and sugar on high for so this extended duration will allow the banana bread to be lighter and more cake-like in texture. Just put those earplugs in.

    Process shots: mix dry ingredients in a bowl; mash ripe bananas with a fork.

    Step 3: Mix the dry ingredients together.

    Step 4: Smash the ripe bananas. Kids love doing this part.

    Process shots: remaining wet ingredients and dry ingredients are added to the bowl; chocolate chips and walnuts are mixed in.

    Step 5: Turn the mixer to low and in this order add: vanilla extract, coconut oil, applesauce, and mashed bananas. Mix well. Then add the dry ingredients.

    Step 6: Stir in the chocolate chips and walnuts. Maybe sneak a couple of chocolate chips into your mouth too...just to taste test and make sure they are satisfactory. 😉

    Process shots: transfer mixture to a loaf pan; banana bread is baked.

    Step 7: Transfer mixture to a loaf pan and sprinkle top with more chia seeds and more chocolate chips.

    Step 8: Bake and get ready to fall in love with this tasty loaf of yummm.

    A loaf of banana bread in a bread pan sitting on a cutting board.

    Recipe tips

    • The best banana bread comes from ripe bananas! Use bananas that have developed brown spots on their peel. The riper a banana, the sweeter it will be which makes for amazing banana bread.
    • Bake time can depend on how ripe your bananas are, such as how moist they are and the sugar content in them. This banana bread will take at least 45 minutes in a 350°F oven to bake. Be sure to check the bread before taking it out of the oven by inserting a toothpick into the middle of the loaf to check for doneness. If the toothpick comes out clean, or with just a few crumbs on it, it's done. If it's still slightly gooey in the middle it may require an additional 5-10 minutes in the oven.
    • Allow the loaf to rest in the pan for a few minutes after you remove it from the oven. This will allow the bread to firm up a bit making it easier to remove from the pan without breaking apart into pieces. If the bread doesn't come out of the loaf pan easily slide a thin metal spatula or knife carefully around the inner edge of the pan to loosen the bread and then remove the bread to cool further on a wire rack.
    Slices of banana bread are stacked on top of each on a white plate.

    Recipe FAQs

    How do you keep banana bread moist?

    If you think your banana bread has a chance of not being completely consumed within a couple of days wrap tightly in plastic wrap or place it in a storage container with a lid. If you're saving your loaf for later be sure to allow the banana bread to cool completely after it's finished baking before using one of these storage methods.

    Should you refrigerate banana bread?

    It's fine to let your banana bread hang out on the counter for a couple of days but if you want to extend its shelf life you can store it in the fridge. Once the bread has completely cooled, just wrap it tightly in plastic wrap to help keep the bread moist and it will be ready for the fridge.

    How do you ripen bananas for banana bread?

    There are several ways you can quickly ripen a banana.
    1. Place it in a brown paper bag for 12-24 hours.
    2. Put unpeeled bananas on a baking sheet and bake at 300°F for 15-30 minutes. They are done when the peels are shiny and black.
    3. Poke some holes in the peel with a fork or a knife. Place in the microwave at 30-second intervals until the banana is soft. It may take up to 2 minutes until the banana is ripe.

    A loaf of banana bread is sliced into servings.

    When the oven timer is about to go off signaling that banana bread eating bliss is near, be ready for the other people in your home to begin casually gathering in the kitchen, drawn in by the magnetic force of this freshly baked dream loaf.

    Then make sure they are all enjoying and deeply absorbed in their slice of bread before you pull the second loaf out from the oven...so you can easily go hide it somewhere for later. ♡

    A child's hand reaches for a slice of banana bread with butter.

    More tasty snack recipes!

    • Gluten-Free Pumpkin Bread perfectly spiced and topped with maple butter
    • Gluten-Free Zucchini Muffins warmly spiced and served with whipped honey butter
    • Gluten-Free Blueberry Banana Muffins enjoy for breakfast or snack time
    • Gluten-Free Blackberry Scones with maple vanilla glaze
    • No-Bake Oatmeal Cookie Energy Bites a tasty go-to snack for home or travel
    • Superfood Morning Scuffins a cross between a muffin and a scone!
    • Fruit & Nut Energy Bites perfect for those in-between meal snack cravings

    Did You Make This Recipe?!

    If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A close-up profile view of a slice of banana bread.

    Favorite Gluten-Free Chocolate Chip Banana Bread


    5 from 4 reviews

    • Author: Shannon Emery
    • Prep Time: 15 mins
    • Cook Time: 45 mins
    • Total Time: 1 hour
    • Yield: Serves 10 1x
    Print Recipe
    Pin Recipe

    Description

    Moist, soft, and loaded with healthy ingredients. This chocolate chip banana bread is a delicious gluten-free dairy-free alternative to traditional banana bread.


    Ingredients

    Scale
    • 2 eggs
    • ½ cup packed coconut sugar (or brown sugar)
    • 1 ½ cups brown rice flour
    • ¼ cup chia seeds (plus a little more for sprinkling on top)
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • a pinch of salt
    • 1 teaspoon vanilla extract
    • ¼ cup coconut oil (melted)
    • ½ cup applesauce
    • 3 ripe bananas, mashed well with a fork
    • ½ cup dark chocolate chips (plus a little more for sprinkling on top)
    • ½ cup walnuts

    Instructions

    1. Preheat the oven to 350°F (176°C) and line a loaf pan with parchment paper or grease well with coconut oil.
    2. Using a stand mixer beat the eggs and coconut sugar on high for 7 or 8 minutes until the mixture is thick and light in color.
    3. Meanwhile, in a separate bowl mix the dry ingredients together.
    4. When the egg mixture is ready, turn the mixer to a low setting and add in the following order: vanilla extract, coconut oil, applesauce, and mashed bananas. Mix well.
    5. Add the dry ingredients to the wet ingredients and mix on low just until combined. Remove the bowl from the stand mixer. Add the chocolate chips and walnuts mixing gently with a spatula just until combined.
    6. Transfer mixture to a loaf pan. Sprinkle more chia seeds and chocolate chips on top.
    7. Bake for 45 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
    8. Enjoy as is or spread a schmeer of butter on top!

    Equipment

    Image of Glass Loaf Pan

    Glass Loaf Pan

    Buy Now →
    Image of Stand Mixer

    Stand Mixer

    Buy Now →

    Notes

    The equipment section above contains affiliate links to products I use or recommend.

    Use bananas that have developed brown spots on their peel. The riper a banana, the sweeter it will be which makes for amazing banana bread!

    Bake time can depend on how ripe your bananas are. This banana bread will take at least 45 minutes in a 350°F oven to bake. Be sure to check the bread before taking it out of the oven by inserting a toothpick into the middle of the loaf to check if it's done. If the toothpick comes out clean, or with just a few crumbs on it, it's done. If it's still slightly gooey in the middle it may require an additional 5-10 minutes in the oven.

    Allow the loaf to rest in the pan for a few minutes after you remove it from the oven. This will allow the bread to firm up a bit making it easier to remove from the pan without breaking apart into pieces. If the bread doesn't come out of the loaf pan easily, slide a thin metal spatula or knife carefully around the inner edge of the pan to loosen the bread, and then remove. 

    • Category: Snack
    • Method: Bake
    • Cuisine: American
    • Diet: Gluten Free

    Keywords: banana bread, gluten free, breakfast, snack, gluten-free chocolate chip banana bread

    Did you make this recipe?

    Tag @passmesometasty on Instagram. I'd love to see what you made!

    Recipe Card powered byTasty Recipes

    Update Notes: This post was originally published in April 2016, but was re-published with updated step-by-step instructions, pictures, tips, and FAQs in October 2020.

    Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored by the brands mentioned or compensated by the brand for my recommendations. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!

    More Gluten-Free Snack Recipes

    • Gluten-Free Coffee Cake
    • Gluten-Free Zucchini Muffins
    • Gluten-Free Oatmeal Raisin Cookies
    • Simple Charcuterie Board

    Reader Interactions

    Comments

      Leave a Comment & Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jennifer

      October 30, 2022 at 6:30 pm

      I just made this with Bob’s Red Mill paleo baking mix as the flour and followed the rest of the recipe exactly as written. My bananas were on the big side and pretty ripe, so it did need a bit of extra bake time like the recipe explained. It turned out fantastic!






      Reply
      • Shannon Emery

        October 31, 2022 at 7:15 pm

        Yay! Thanks so much for the lovely review and for sharing your modifications, Jennifer!

        Reply
    2. Emily

      August 04, 2020 at 6:48 pm

      Could you use a normal, all purpose flour or a spelt flour?

      Reply
      • Shannon Emery

        August 04, 2020 at 7:20 pm

        Hi Emily! Thanks for your question. Unfortunately, I can’t answer that for you since I’m gluten intolerant and not able to test either of those flours since they aren’t gluten free. I have subbed gluten free oat flour as well as Bob's Red Mill Gluten Free 1-to-1 Baking Flour in this recipe with great results if you're interested in one of those options. If you end up trying one of the flours you mentioned I’d love to hear how it turned out for you!

        Reply
    3. Kelly

      April 26, 2020 at 11:35 am

      Hi! Has anyone tried making this with another type of flour? I don't have brown rice flour. Would a gluten-free all purpose flour work? I also have almond flour, but that's really dense. Thanks ahead for your help! Kelly

      Reply
      • Shannon Emery

        April 27, 2020 at 5:15 pm

        Hi Kelly! Thanks for your question! Bob's Red Mill Gluten-Free 1-to-1 Baking Flour would work for this recipe. The taste will be slightly different, but it will still be yummy.I can't vouch for other gluten-free all purpose flours though, since they really are all so different from one another with the types and proportions of flours they use. And I would agree with you, that almond flour would be too dense. Happy baking!

        Reply
    4. Jessica Jacobson

      April 17, 2020 at 6:31 am

      Been wanting the make this forever...finally did and it’s great! So delicious!






      Reply
      • Shannon Emery

        April 20, 2020 at 3:10 pm

        Awesome Jessica! Thanks for your comment and I'm so glad to hear that you enjoyed it!

        Reply
    5. Christine

      February 06, 2017 at 12:42 am

      I was just craving banana bread earlier tonight - This version looks delicious!

      Reply
      • Shannon Emery

        February 09, 2017 at 7:41 pm

        Better take care of that craving then Christine! ; ) Enjoy!

        Reply
    6. Kitty

      February 04, 2017 at 9:07 am

      I'm not a banana lover, but this looks really good. Wondering if plantains could be used instead. I find them to be less pungent.

      Reply
      • Shannon

        February 04, 2017 at 6:35 pm

        I'm definitely NOT a banana lover either, like to the point where they make me gag. (sorry, TMI.) Buuut I LUV them in this bread. Totally weird I know. Maybe give it a try first with the bananas and if it just doesn't do it for you, give the plantains a try. I've never made it with plantains but it would be worth a try! If you bake it with plantains I'd love to hear how it goes!

        Reply
    7. Michele

      February 02, 2017 at 8:11 pm

      This is such a great way to add chia seeds to something! I cant wait to try this!

      Reply
      • Shannon

        February 02, 2017 at 9:15 pm

        Thanks Michele! Enjoy!

        Reply
    8. Leslie Adams

      September 10, 2016 at 4:41 pm

      This bread is fantastic. We have made double batches the last few months!






      Reply
    9. Veronika

      August 08, 2016 at 8:30 am

      This looks totally scrumptious, Shannon! Nothing beats a delicious banana bread 🙂

      Reply
      • Shannon

        August 08, 2016 at 2:22 pm

        Thank you Veronica! And yes, a couple minutes right after it comes out of the oven when it's just cool enough for you to grab a slice and not burn your hand and the chocolate is all melty inside...seriously the best : )

        Reply
    10. Katie

      June 30, 2016 at 6:38 am

      Have you ever made this without a mixer? Beating by hand? Does it work out?

      Thanks!
      Katie

      Reply
      • Shannon

        June 30, 2016 at 8:24 am

        Yes Katie, you can totally make this without a mixer and just mix it by hand! You will most likely just have a slightly different density/texture as the purpose of creaming the eggs and sugar on high for so long is to create a banana bread that is lighter and more cake-like in texture. Hope this helps. Let me know how it goes!

        Reply
    11. Claudia | The Brick Kitchen

      April 12, 2016 at 8:47 pm

      Has to be one of the best looking banana breads I have seen in while...those melty, gooey chocolate chips and walnut banana texture - I just wish I could grab it right out of the screen. Not surprised AT ALL that it disappeared so quickly! 🙂

      Reply
      • Shannon

        April 13, 2016 at 9:33 pm

        Thanks Claudia : ) Wouldn't that be AWESOME if they made computers where you could just reach in and try a slice of this banana bread?! We might never leave our computers!

        Reply
      • Janie

        November 04, 2020 at 5:26 pm

        Would love to make this but we're trying to steer clear of eggs too... has there been any feedback about a way to make it eggless without making it into a brick?

        Reply
        • Shannon Emery

          November 04, 2020 at 8:24 pm

          Hi Janie, I haven’t tested this recipe by making it egg-free and I haven’t had feedback from anyone who has tried so I can’t give you exact ingredient quantities without testing it myself but I think I would increase the amount of coconut oil slightly and probably add a little bit of almond milk. If you give it a try egg-free I’d love to hear how it goes!

          Reply
    12. Jeri

      April 09, 2016 at 9:28 am

      I can't wait to try this recipe! Just have to wait for my bananas to be ripened enough...






      Reply
      • Shannon

        April 09, 2016 at 6:22 pm

        Enjoy Jeri and let me know how you like it!

        Reply

    Primary Sidebar

    Hi! I'm Shannon

    Shannon Emery of Pass Me Some Tasty

    Welcome to Pass Me Some Tasty!
    This is where you will find easy, tasty gluten-free recipes that EVERYONE will love.
    I hope you discover new favorites that both you and your whole family will enjoy!
    LEARN MORE


    Subscribe to receive new posts from Pass Me Some Tasty directly to your inbox!

    Popular Posts

    • A plate of creamy pasta with sausage and wooden handled fork.
      One Pot Creamy Cajun Sausage Pasta
    • Two bowls of southwest chicken and rice topped with cilantro, avocado, and sour cream. Served with lime wedges.
      Southwest Chicken Rice Bowl
    • Two bowls of soup sitting next to a pot of soup.
      The Best Creamy Butternut Squash Soup
    • Meatballs are piled on topped of a plate spaghetti marinara.
      Easy Gluten-Free Meatballs
    • A large bowl of Mediterranean Bean Salad with serving utensils, lemon, and a jar of leftover vinaigrette off to the sides.
      Mediterranean Bean Salad

    Fall Recipe Favorites!

    A bowl of ramen with savory ground beef, sautéed vegetables, gluten free rice ramen noodles, and a yolky fried egg!

    Simple Beef Ramen Bowl

    A close-up view of the insides of the a vegan salad spring roll.

    Vegan Salad Spring Rolls

    Green Salad with Grapefruit and Red & Golden Beets + Balsamic Dressing - A super healthy and gorgeously delicious salad that is quick and easy to prepare! | passmesometasty.com

    Winter Citrus Beet Salad with Balsamic Dressing

    A stack of oatmeal cookies.

    Gluten-Free Oatmeal Raisin Cookies

    Two plates of chicken coq au vin blanc topped with crispy bacon pieces, carrots, mushrooms, and a tasty, white wine gravy-like sauce. Two rose colored glasses with a bottle of Riesling sit nearby.

    Instant Pot Coq au Vin Blanc

    Beautiful persimmon arugula salad topped with chopped pistachios, feta, and a simple lemon vinaigrette.

    Becky's Simply Amazing Persimmon Arugula Salad

    Resources for food bloggers

    Footer

    Pass Me Some Tasty logo and link to homepage

    Never Miss A Recipe!

    Sign Up to receive new recipes from
    Pass Me Some Tasty directly to your inbox!

    Pass Me Some Tasty

    About
    Contact
    Portfolio
    Blogger Resources

    Copyright © 2022 Pass Me Some Tasty · Privacy Policy · Accessibility Statement

    ⬆ back to top